An easy rice and beans makes this Burrito Bowl a weekday win! Dish uses mostly pantry items and can be entirely or partly made ahead. As is, the bowls are Gluten-free and Vegan, but you can easily add cheese or grilled chicken.
Sweet Potato + Black Bean Burrito Bowl
Flavorful, Hearty and Satisfying!
New! I added a cooking video to this page so you could see how simple it is to prepare this gluten-free Sweet Potato + Black Bean Burrito Bowl.
It’s perfect for these colder days!
This dish has been on repeat in our house!
We are all loving the Rice and Beans and the rest is completely adaptable to all the various tastes in our house. My husband loves his as a burrito, the boys love theirs with chicken. I love it like this!
The bowls take about 45 minutes beginning to end — that includes all the chopping, roasting and sauteing.
But… it can be partially or fully prepped ahead and heated up– which is what works best for us, especially on weekdays when everyone’s schedules are busy.
The bowl is made with real, whole foods ingredients and it comes together really quickly.
All you need is:
Brown rice (any rice will do but we like to switch it up sometimes and usually make this dish with brown rice)
Enchilada Sauce (easy recipe below)
Optional: serve with gluten-free tortillas, cheese, grilled chicken, avocado
The rice and beans is simply, cooked brown rice and canned black beans quickly sauteed with onions, jalapeno (don’t be scared — they are de-seeded and not spicy at all!) and salsa.
For us personally, these are ingredients we always have in the house. And we love using the already cooked brown rice because we almost always have some cooked rice in the refrigerator.
Once all sauteed together, this dish stays well and can be quickly reheated.
Alternatively, I’ve also had the the enchiladas sauce made, sweet potatoes roasted and everything ready to go with the rice and beans (onion and jalapeno chopped, rice cooked) and then made the rice and beans when you are ready to eat.
Basically, there are lots of ways to prepare this dish ahead of time so that you have a yummy dinner!
Paired with spiced and roasted sweet potatoes, which can also be made ahead and avocado, it is a totally satisfying meal.
More on the enchilada sauce… recipe adapted from Cookie + Kate, it is a simple recipe with lots of yummy spices and it comes together quickly.
You could always use a store bought sauce but we think this is definitely worth the 10 minutes to make it!
All you need is: gluten-free all purpose flour, olive oil, vegetable broth, tomato paste, apple cider vinegar and lots of yummy spices including chili powder, cumin, garlic powder, oregano, salt and cinnamon.
It adds the yummiest flavor when drizzled on the rice and beans.
An easy and delicious Rice and Beans makes this Burrito Bowl a weekday win! It's simply cooked rice and beans sauteed with onion, jalapeno and salsa, topped with an enchildas sauce and served with roasted and spiced sweet potatoes, avocado and a gluten-free tortilla (Optional) While the bowl is gluten-free and vegan, it is totally adaptable to tastes -- add some cheese or even grilled chicken. Can be entirely prepped ahead and heated up at meal time.
4 cups sweet potatoes, cubed into 1 inch cubes (2 small-to-medium sweet potatoes)
1-2 tablespoons olive oil, avocado oil or neutral oil of choice
½ teaspoon ground cumin
½ teaspoon chili powder
¼ teaspoon salt, more to taste
Easy Rice and Beans
2 tablespoon olive oil, avocado oil or neutral oil of choice, divided
1 cup yellow onion, diced
1 5 oz can black beans, rinsed and drained
2 cups cooked and warm brown rice
1 cup already prepared salsa
2 tablespoons jalapeño, seeded and finely chopped
squeeze of fresh lime juice, optional
Enchilada Sauce (recipe adapted from Cookie and Kate, yields 2 cups sauce, save extra for another meal or feel free to cut in half)
3 tablespoons olive oil
3 tablespoons gluten-free all-purpose flour
2 teaspoons ground chili powder
1 teaspoon cumin
½ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon salt
⅛ teaspoon ground cinnamon
2 tablespoons gluten-free plain tomato paste
2 cups gluten-free vegetable broth
1 teaspoon apple cider vinegar
Black pepper, to taste
For the Bowl
gluten-free tortilla of choice
chopped fresh cilantro for garnish
If you haven't already cooked your brown rice, do so in whatever method you prefer. Lately, we have been using an multi-pot which takes about 10 minutes.
Roasted & Spiced Sweet Potatoes
Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
Place sweet potatoes in a large bowl, add olive oil to very lightly coat (about 1 tablespoon), cumin, chili powder and salt. Toss to combine.
Place sweet potatoes in a single layer on baking sheet and bake for 25 minutes, or until tender and edges getting crispy. Set aside.
Easy Rice and Bean
While the sweet potatoes roast, in a large skillet, heat 2 tablespoons olive oil over medium heat.
Once the oil is shimmering, add the chopped onion and cook, stirring often, until the onion is tender and translucent, about 5-7 minutes.
Add jalapeño and saute 1-2 minutes.
Add cooked rice, black beans and salsa. Stir to combine and cook over medium heat for about 7-10 minutes until well heated. (NOTE: Depending on how thick or thin the salsa is, feel free to add a bit more salsa while stirring and heating the mixture). Remove from heat.
Optional: Give is a squeeze of lime juice if desired-- I have done this from time to time for a little tang.
Enchilada Red Sauce
Measure the flour and spices into a small bowl and place your tomato paste near the stove.
In a medium-sized pot over medium heat, warm the oil until shimmering (it should be warm enough that the spices sizzle on contact).
Pour in the flour and spice mixture. While stirring constantly with a whisk, cook until fragrant and slightly deepened in color, about 1 minute.
Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
Low heat to a simmer, whisking often, for about five minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will further thicken as it cools.)
Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Set aside.
You may not need all the sauce but it keeps well in the refrigerator for several days and works great with chickpeas (see Spiced Chickpea Tacos).
In each bowl, or on each plate, add roasted sweet potatoes, a large scoop or two of rice and beans, ½ an avocado and a gluten-free tortilla if using. Serve enchiladas sauce on the side or drizzle over rice and beans. Serve and enjoy!
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...